August Seasonal Ingredient- Cheese & Sweetcorn Scones

We are already coming to the end of august (and coming to the end of summer by the looks of things here) so I thought it was time for some seasonal ingredient recipes, this month we’re focusing on sweetcorn. I did some research and found a few scone ideas that I really liked the idea of, you can never go wrong with a scone whether it's filled with jam or cream, or apparently even cheese and sweetcorn! 

These crumbly, buttery scones are the perfect snack or accompaniment with a stew or soup and they’re so simple to make! I’ve made a video for this one because there really isn’t too many steps, so I’ll leave the video with a full recipe down below.


Ingredients 
Makes 7

125g Sweetcorn 
175g Self-Raising Flour 
1 tsp Baking Powder 
1 tsp Yellow Mustard 
1/4 tsp Paprika 
1/4 tsp Dried Thyme 
25g Butter, cubed 
90g Cheese, sliced 
90ml Milk 
2 tsp Lemon Juice 

  1. Boil the corn for 4 mins until it's soft then preheat the oven to 220C/ 200 Fan/ Gas Mark 5. 
  2. Mix flour, baking powder, mustard, paprika, salt and thyme into a large bowl. Mix with a wooden spoon until combined. 
  3. Add the butter a few cubes at a time then rub it through your hands with the flour mixture, until the mixture resembles breadcrumbs. 
  4. Strain the water from the corn and tip the corn into the flour bowl, then add most of the cheese, just leave a little bit to add to the scones later. This mixture will be very wet but just mix it as best as you can to get some shape and sturdiness from it. 
  5. Mix the milk and lemon juice in a mug then add this to the mixture to make a sticky, loose dough but don’t overwork it, just incorporate the ingredients together. 
  6. Tip the dough out onto a floured surface and pull 7 palm-sized balls from it, gently shape them into round balls and place them on a greased baking tray or silicone baking mat. 
  7. Brush each scone with milk then add a couple of bits of cheese and a sprinkling of thyme and paprika on top. 
  8. Bake the scones for 10-12 mins until golden. 
  9. Remove from the oven and leave them to cool for 20 mins then transfer to a wire rack to cool completely. 

I LOVE the way these look! The red Leicester kind of looks like pepperoni pizzas, or fancy sun-dried tomatoes which have given me lots of other savoury scone ideas but for now I think these look better than I had expected. I don’t think I would recommend Red Leicester as cheese for this as it is quite a hard cheese and it didn't really melt it just went gummy on top and kind of tacky, but I think if you used cheddar or a softer cheese you’re going to end up with a delicious gooey topping. I was impressed with how the sweetcorn worked in this too, it adds a slight bite to an otherwise soft dish and obviously adds a lovely sweetness to a savoury flavour. These scones are very crumbly and soft, I don’t think that's a bad thing but you couldn’t slice them and use them as mini rolls, they would need to just be eaten as they are which is why I say they’re good as a snack on their own or to dip into stews and soups. 
But overall I think they look great, taste great, were easy and quick to make and they open up an entire savoury scone world for me to explore! 
If you’re looking for a new lunch snack or something to add to the side of your dinner plate, then you should definitely give these scones a try. I promise you wont regret it! 

H x 

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